摘要
为了明确在不同贮藏温度条件下巨峰葡萄的品质变化规律,进一步开发鲜食葡萄的市场,更好地与生产实际相结合,以巨峰葡萄(Kyoho)为试材,于0、5、10、25℃(室温)的条件下贮藏,通过对贮藏过程中果实相关生理指标和品质指标的检测和分析,研究不同贮藏温度对巨峰葡萄采后生理和贮藏品质的影响。结果表明:不同的贮藏温度对巨峰葡萄的外观影响极大,而对可溶性固形物、可滴定酸等营养品质指标的影响很小。而且低温贮藏能有效保持葡萄果实采后品质,增加贮藏期,其中0℃贮藏的效果最好。
In order to clarify the changes in the quality of Kyoho grapes at different storage temperatures,furtherdevelop table grape's market,and betterintegrate with the actual production,based on the precocious variety Kyoho grape,this experiment stored the postharvest grapes at 0、5、10、25℃(room temperature)and studied the effects of different storage temperature on the quality of Kyoho grape by detecting and analyzing the physiological indexes of fruit during the storage process.The results indicated that different storage temperatures had a great influence on the appearance of Kyoho grapes,but have little effect on nutritional quality indicators such as soluble solids and titratable acids.Meanwhile,the low temperature storage could effectively maintain the post-harvest physiology and storage quality of the grapes and increase the storage period.And the best storage temperature was 0℃.
作者
许蕙金兰
吴培文
陈仁驰
刘永美
陈存坤
田慧琴
朱本忠
XU Hui-jin-lan;WU Pei-wen;CHEN Ren-chi;LIU Yong-mei;CHEN Cun-kun;TIAN Hui-qin;ZHU Ben-zhong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300192,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第21期192-197,共6页
Food Research and Development
基金
"十三五"国家重点研发计划项目(2016YFD0400901)
农业部果品产后处理重点实验室开放课题(GPCH201702)
关键词
贮藏温度
巨峰葡萄
采后生理
贮藏品质
storage temperature
Kyoho grape
post-harvest physiology
storage quality
